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As a kid fruit roll-ups were a treat that I loved!  Looking at them now, I understand why…they are pretty much sugar and almost NO fruit! Here are the ingredients for a couple of the more popular commercially sold fruit snacks.

Fruit by the Foot ingredients (Betty Crocker Fruit by the Foot).

Sugar, Maltodextrin, Corn Syrup, Pear Puree Concentrate, Palm Oil. Contains 2% or less of: Carrageenan, Citric Acid, Monoglycerides, Sodium Citrate, Acetylated Monoglycerides, Malic Acid, Xanthan Gum, Vitamin C (ascorbic acid), Locust Bean Gum, Potassium Citrate, Natural Flavor, Red 40.
Fruit Roll-ups ingredients (Betty Crocker Fruit Roll-ups):
Polydextrose, Dried Corn Syrup, Sugar, Corn Syrup, Pear Puree Concentrate, Maltodextrin, Palm Oil. Contains 2% or less of: Citric Acid, Sodium Citrate, Monoglycerides, Fruit Pectin, Malic Acid, Vitamin C (ascorbic acid), Dextrose, Acetylated Monoglycerides, Natural Flavor, Acerola Extract (a natural source of Vitamin C), Color (yellow 5, blue 1, red 40).
The ingredients for my home made fruit roll-ups:
strawberries (or 1 lb of any fresh berries), agave nectar and coconut for greasing.
I know which  fruit roll-ups I will choose from now on…

10 min

Drying time – 6 1/2 hours w/ convection oven OR 10-12 hours with standard oven

6 1/2 hours to 12 hours depending on if using convection oven or standard oven

  • 4 baskets of strawberries (1 lb fresh berries)
  • 1/4 C agave nectar
  • coconut oil for greasing


  1. cut parchment paper to fit and lay into jelly roll pans
  2. grease parchment with butter
  3. hull strawberries (remove the stem) and place in blender
  4. add agave nectar to strawberries and blend until well pureed
  5. divide the strawberry mixture evenly between the two jelly roll pans and spread thin with a rubber spatula
  6. heat oven to 150 degrees (do not heat higher than this or you may cook the fruit as opposed to drying)  If you have a convection oven, use this setting to speed up drying process.
  7. place jelly roll pans in 150 degree oven with oven door cracked open slightly
  8. when fruit is dry and no longer sticky to the touch (6 1/2-7 1/2 hours for convection oven or 10-12 hours standard oven), remove from oven and cut fruit with parchment still attached into 2″ strips.  Roll each strip around a pencil and place in airtight container 
*These roll-ups can be made with any kind of berry.  We also made blueberry roll-ups which were delicious!

Serves: makes 12, 14″ roll ups

Original recipe found here: Corn Syrup Roll-up – Where’s the Fruit?

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